So Kyle has been bogged down with tax season for months, and we hadn’t been brewing much beer together. For anyone that brews beer, you know it’s a LOT of work, and brew days are long – much more fun spent alongside others. I had never done a brew day solo.
Until now! It was time. So naturally, I picked something kind of “out there” and unique, with extra steps and prep work – why? To prove to myself I could – and as always, to craft a delicious brew.
So the Strawberry Guava Milkshake IPA was born, and it is DELICIOUS. Creamy, fruity, with allll the citrusy hops – it really is perfect for summer.
This lemon bar recipe was inspired by Grandma Grace, a close family friend who is practically family to us 🙂 She always has her classic lemon bars in hand at any gathering! They have always been a favorite of mine, and she was so kind as to share her recipe recently. The base of the recipe is the same as hers, with some slight variations to the filling to incorporate the Milkshake IPA.
Strawberry Lemon IPA Bars
Ingredients
- 2 sticks unsalted butter, cold, cubed
- 2 + 1/4 cups all purpose flour
- 1/2 cup powdered sugar, plus additional for dusting
- 1 pinch salt
- 3 eggs
- 1-1/2 cups granulated sugar
- 1/3 cup lemon juice
- 1/4 cup Strawberry Guava Milkshake IPA most fruity IPA's could work here! Pick something that compliments citrus.
- 1/2 tsp baking powder
- 1 cup strawberries, sliced
Instructions
- Preheat oven to 350 degrees F
- In a food processor, pulse the cold butter cubes, 2 cups of flour, powdered sugar and a pinch of salt until combined and crumbly.
- Press crust mixture into a greased 9x13 baking dish (I like to line mine with parchment paper)
- Bake the crust for 20 minutes at 350 degrees F.
- While the crust is baking, make your lemon filling. Whisk together eggs, granulated sugar, lemon juice, IPA, 1/4 cup flour and baking powder.
- Once the crust has baked for 20 minutes, remove from oven, and pour the lemon filling over the top.
- Lay the strawberry slices all over the lemon filling (you can also opt to top with strawberries after the filling bakes).
- Bake for an additional 20 minutes at 350 degrees F, or until set in the center.
- Remove from oven, and cool completely.
- Cut into squares, top with a dusting of powdered sugar, and serve!